Tuesday, November 29, 2011

Leftover Turkey Enchiladas

Thanksgiving was only a few days ago, and already I am so burnt out on turkey sandwiches, turkey dinners, turkey salad and just the mention of turkey. But there is still so much left over, so why not make something delicious with those leftovers that is so out of the ordinary for the holiday season that you won't even realize you are eating turkey yet again (or at least until the tryptophan kicks in). I got this recipe from Publix and altered it a bit...it is so yummy!

1 cup fresh salsa
2 cups chopped turkey (or once you are done with turkey, chicken works well too, and it's a great recipe to use a leftover Publix Mojo rotisserie chicken)
3/4 cup refried beans (La Preferida is my absolute favorite and comes in organic which is even better!)
2 10oz cans enchilada sauce (again, La Preferida...comes in mild and hot too)
6 10" tortillas (I prefer the corn/flour mix ones or just plain corn...adds a better flavor than just the plain flour, and is more hearty)
1 2.25oz can sliced black olives with jalapeno (drained)
2 cups shredded Mexican blend cheese

Preheat oven to 350*
Grease a 13x9 baking pan with cooking spray
Stir chicken, beans, and 1 can of sauce together.
Spoon mixture evenly down the center of a tortilla and roll the tortilla up around the filling. Place the rolled tortilla/enchilada into the baking pan seam side down. Repeat with each tortilla.
Pour remaining can of sauce over the enchiladas. Sprinkle salsa, olives, and then cheese over the enchiladas.
Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

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